Sample Menu

The Gastronaut’s Menu

Amuse-Bouche

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau, Savennières,
Loire Valley, France (2017)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine de Fontsainte, Gris de Gris, Corbières, France (2020)

Pepper-Crusted Grilled Black Kingfish with Shallot Confiture
and Red Wine Reduction
Martinelli, Pinot Noir, Bella Vigna, Sonoma Coast (2018)

Prosciutto-Wrapped Veal Tenderloin in a Fragrant Broth
Perfumed with Spring Vegetables
Masseria Li Veli, Susumaniello, Salento I.G.T., Italy (2019)
-or-
*Pan-Seared Long Island Duck Breast with Seared Foie Gras,
Sour Cherries and Caramelized Endive
Alto Moncayo, Garnacha, Campo de Borja, Spain (2018)
***
Coconut Sorbet with Passionfruit and Ginger Granité

Apparently a Pear
Domaine Huet, Le Haut-Lieu, Moelleux, Loire Valley, France (2018)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

Glazed Sesame-Crusted Tofu on Rice Noodles
with Marinated Garden Radishes and Cucumber Sorbet
Maximin Grünhaus, Riesling, Monopole, Mosel, Germany (2018)

A Savory Black Pepper Cheesecake
with Roasted Baby Beets, Perfumed with Orange Zest
Dönnhoff, Riesling, Kabinett, Niederhäuser Klamm, Nahe, Germany (2018)

Potato-Leek and Mascarpone Ravioli
with Spring Peas, Artichokes and Lemon Essence
Leindl, Grüner Veltliner, Seeberg Vineyard, Kamptal, Austria (2016)

A Fresh Heart of Palm “Crabcake” with Tomato Tartare
and Lemon-Dill Rémoulade
Collina San Ponzio, Arneis, Roero, Piedmont, Italy (2020)

***

Yuzu Sorbet with Green Apple Granité and Greek Yogurt Froth

A Hazelnut Mousse and Passionfruit Purée
Hidden in a Milk Chocolate Sphere
Vinhos Barbeito, Malmsey, New York Special Reserve,
Madeira, Portugal, (N.V)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)